Viennese Pancakes Recipe

This is one of the many recipes passed down through my family. These light and lemony pancakes take some time to prepare, but your family will show their appreciation with sounds of "Mmmmm!" and happy faces!

For filling, beat cream cheese and sugar in a bowl until light and fluffy. Beat in egg yolks. Stir in raisins, almonds, lemon peel and salt. Place 1 tablespoon filling down the center of each pancake; set remaining filling aside. Roll up pancakes and place seam side down in a greased 13-in. x 9-in. baking dish.

In a small bowl, beat egg whites until stiff; fold in reserved filling. Spoon over pancakes; sprinkle with brown sugar and almonds if desired.

Bake, uncovered, at 350° for 20-25 minutes or until edges are lightly browned.Yield: 13 pancakes.

Originally published as Viennese Pancakes in Cookin' Up Country Breakfasts Cookbook
1994, p36